The International Fresh Produce Association brought together one of the most diverse crowds of foodservice professionals in Monterey, CA, for the 43rd year. The yearly event brought together over 2,220 attendees, including produce suppliers, menu innovators and K-12 professionals. With almost 1,000 buyers and menu influencers in attendance, the Foodservice Conference is clearly the perfect place to work on getting more produce on the plate in restaurants, schools, hotels, hospitals, stadiums and everywhere else food is served.

“It was an incredible two days for this year’s Foodservice Conference,” said IFPA CEO Cathy Burns. “The resilience and creativity of the restaurant sector and those who supply it was on full display. While the program featured valuable insights on how to grow fresh produce consumption throughout foodservice channels and identified more opportunities for women to shape the future of foodservice, we also celebrated the chefs and K-12 professionals who consistently develop creative options for fruits and vegetables in schools and restaurants.”

The K-12 Foodservice Forum attracted not only more than 100 school menu planners and chefs for the event but also the USDA's newly appointed Deputy Under Secretary for Food and Nutrition Service at Cindy Long, who spoke with the forum participants on Friday morning and explained the importance of the work of these professionals who serve tens of thousands of meals to children every day, making them the “largest restaurant in any town.”

After a day-and-a-half of education sessions focusing on leveraging data to transform businesses, maximizing menus, and celebrating chefs and women in the industry, the expo opened on Friday. The Foodservice Expo is described as the best five-and-a-half hours in produce for foodservice with an almost one-to-one buyer to supplier ratio. The show featured new flavors and menu ideas that attendees could taste in person and also featured the largest ever Fresh Ideas Showcase with 32 entries. These products feature product innovations and new flavors.

“The expo year after year is the showcase for innovation and inspired fresh produce products that meet the ever-changing culinary needs of restaurants and evolving consumer demands,” said Burns.  “A heartfelt thank you to our guests, exhibitors, sponsors, our volunteer leaders on the Foodservice Council, the K-12 and chef communities and IFPA staff for continuing to raise the bar on this conference every time we meet in Monterey.”

IFPA recognized this kind of innovation on the floor with the annual Expo Awards, which included  Best of Show Winner  J. Marchini Farms – Joe’s Premium; Best of Show Runner Up Avocados From Mexico; Best Product Promo winner Wild About Sprouts for its Alfalfa Broccoli and Kale Sprout Line; and Chef’s Choice Winner Mission Produce for its Mango Panna Cotta.